Instructions
Step 1. In a bowl, combine olive oil, garlic, parsley, oregano, paprika, salt, black pepper, and lemon juice.
Step 2. Add the chicken breasts and coat evenly. Cover and marinate for at least 30 minutes.
Step 3. Preheat the oven to 425°F (220°C).
Step 4. Toss the potato wedges with olive oil, garlic powder, parsley, paprika, salt, and black pepper.
Step 5. Arrange the potatoes on a baking sheet and roast for 30–35 minutes, turning halfway through cooking, until golden brown and crisp.
Step 6. While the potatoes roast, heat a grill pan or skillet over medium-high heat.
Step 7. Cook the chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 8. Remove the chicken from the heat and allow it to rest for 5 minutes.
Step 9. In a saucepan, melt the butter over medium heat. Add the corn, peas, and carrots.
Step 10. Season with salt and black pepper and cook for 4–5 minutes until heated through.
Step 11. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, parsley, dill, garlic, salt, and black pepper to make the herb sauce.
Step 12. Slice the chicken breasts if desired and arrange them on serving plates.
Step 13. Add the roasted potato wedges and mixed vegetables alongside the chicken.
Step 14. Serve with the herb sauce on the side for dipping.
Storage and Reheating Tips
Store leftover chicken, potatoes, vegetables, and herb sauce separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a skillet over medium-low heat or in a 350°F (175°C) oven until warmed through.
Reheat the potato wedges in an oven or air fryer at 400°F (200°C) for 5–7 minutes to restore crispness.
Warm the vegetables in a skillet or microwave until heated through.
Keep the herb sauce refrigerated and use within 3 days.
For meal prep, store the sauce separately and add it just before serving for the best flavor and texture.
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